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Crock Pot Pork Roast and Gravy

Crockpot pork roast gravy with fork-tender pork and rich, dark slow-cooker gravy made with cream of mushroom soup, beef broth, and Worcestershire. Set-and-forget slow cooker pork and gravy that turns out shreddable and saucy for easy comfort food pork roast.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

pork loin roast or shoulder
  • 3 lb pork loin roast or shoulder
salt and pepper
  • 1 Salt, pepper, garlic powder, onion powder to taste Use to season the pork generously.
oil
  • 2 tbsp oil
onion
  • 1 onion, diced
garlic
  • 3 garlic, minced
cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
beef broth
  • 1 cup beef broth
Worcestershire sauce
  • 2 tbsp Worcestershire sauce
onion soup mix
  • 1 packet (1 oz) onion soup mix
cornstarch slurry (optional)
  • 1 tbsp cornstarch mixed with 2 tablespoons water Optional thickener for a thicker gravy.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sear the pork
  1. Season the pork loin roast or shoulder generously with salt, pepper, garlic powder, and onion powder to taste. Heat 2 tablespoons oil in a skillet over medium-high heat and sear the pork on all sides until golden, about 3–5 minutes per side, turning with tongs as needed.
Build the slow-cooker base
  1. Add the diced onion and minced garlic to the bottom of the slow cooker. Spread them evenly so they form a flavorful base under the roast.
Make the gravy and cook
  1. In a bowl, mix the cream of mushroom soup, beef broth, Worcestershire sauce, and onion soup mix until smooth, then pour over the pork. Cook on Low 8–9 hours or High 4–5 hours until the pork is tender and pulls apart easily, with visible gravy simmering around the roast.
Thicken and serve
  1. Remove the pork from the slow cooker and set aside on a cutting board. For thicker gravy, set the slow cooker to High and stir in the cornstarch mixed with 2 tablespoons water, cooking 5–10 minutes until smooth and glossy.
Finish
  1. Slice or shred the pork and return it to the slow cooker, then spoon gravy over the top to coat. Serve hot with the dark pan gravy pooled around it and optional fresh thyme if desired.

Notes

Pro tip: If your pork roast is thicker, consider flipping it halfway through the cook for more even pull-apart tenderness. Refrigerate leftovers in an airtight container up to 3–4 days; reheat gently until hot and saucy. Freezing is not recommended for best gravy texture. For a lighter swap, use reduced-sodium beef broth and low-sodium onion soup mix (or check labels) while keeping the same cooking method.